150 grams (0.33 lb) pork tenderloin
10 grams (2 tsp) cooking wine
2 grams (1/3 tsp) salt
1 grams (1/4 tsp) MSG
5 grams (1 tbsp) dry cornstarch
150 grams (11 tbsp) cooking oil
1 egg white
1. Whip the four eggs in a bowl. Add 1 1/2 g (1/4 tsp) of salt. MSG, scallions and 5 g (1 tsp) of the cooking wine and mix well.
2. Cut the meat into shreds 6 cm (2.4 inches) long and 0.3 cm (0.12 inch) thick and wide. Add 1/2 g (1/12 tsp) of the salt, dry cornstarch and egg white, and mix well.
3. Put 50 g ((3 1/2 tbsp) of the cooking oil in wok and heat to 70-100ºC (160-210ºF). Slippery-fry the pork shreds until they are done. Take out and drain off the oil.
4. Put in 100 g (7 tbsp) of the oil and bring to 200-220ºC (390-430ºF). Put in the whipped egg and keep shaking the wok to prevent the egg from getting stuck to the wok. When a round cake shape of the egg appears in the wok, sprinkle on the shredded pork. Turn over the egg cake to cover the shredded pork. Keep shaking the wok so that the egg cake does not get overdone. Turn over the egg cake again to allow the pork shreds to come on top of the egg cake. Take out and serve.
Features: Golden color.